Shrimp And Potatoes With Garlic And Saffron
By á-170456
Ingredients
- 1 1/2 pounds baby red potatoes quartered
- 2 cups dry white wine
- 3/8 teaspoon saffron threads
- 1/3 cup olive oil
- 12 large garlic cloves minced
- 3 pounds uncooked jumbo shrimp peeled, deveined (abt 10 to 12 per lb)
- 1/4 teaspoon hot pepper flakes
- 3 tablespoons tomato paste
- 1 package frozen baby peas - (10 oz) thawed
- 2 teaspoons dried marjoram crumbled
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 6
Preparation
Step 1
Cook potatoes in large saucepan of boiling water until just tender. Drain. Combine wine and saffron in small bowl.
Heat oil in heavy large skillet over medium-low-heat. Add garlic and saute until just beginning to color, about 3 minutes. Add shrimp and hot pepper flakes; increase heat to medium-high and stir to coat shrimp with oil. Add tomato paste and wine mixture. Bring to boil, stirring constantly. Cook until shrimp are just tender, about 5 minutes. Transfer shrimp to bowl, using slotted spoon.
Add potatoes to skillet and boil until liquid thickens to sauce consistency, about 6 minutes. Return shrimp and any juices in bowl to skillet. Mix in peas and marjoram and heat through. Season with salt and pepper and serve.
This recipe yields 6 servings.
You'll also love
- Fail-Proof Pizza Dough & Cheesy... 4/5 (571 Votes)
- Pioneer Woman's Garlic Cheese Bread 4.3/5 (487 Votes)
- Pasta With Butternut Squash And... 0/5 (0 Votes)
- Maple Seared Scallops 0/5 (0 Votes)
- Beach House Seafood Strata 0/5 (0 Votes)
- Shrimp Delight 0/5 (0 Votes)
- Chipotle Shrimp, Black Bean-Quinoa... 0/5 (0 Votes)
Review this recipe